Vegan Raspberry Fondant


Cake mix
Satin Vegan Chocolate Cake Mix 1.000 kg
Soya milk 0.200 kg
Oil 0.320 kg
Water 0.250kg
Glycerine 0.090 kg
Cake mix total 1.610
Mocha glaze
Puratop White Icing | Patisserie 0.600 kg
Classic Mocha | Patisserie 0.030 kg
Mocha glaze total 0.630
Mocha custard
Cremfil Vanilla | Patisserie 0.500 kg
Classic Mocha | Patisserie 0.025 kg
Mocha custard total 0.525


  • Using a planetary mixer & beater mix the cake ingredients.
  • Mix on slow for 2 mins, scrape down. Mix for 3 mins on medium speed.
  • Combine the ingredient for the mocha custard and mix to clear.
  • Deposit into semi sphere silicone moulds at 40g & inject with 10g of coffee custard
  • Bake at 170˚C for 25 mins.
  • Combine the glaze ingredients and heat to 40°C.
  • Enrobe the cooled cakes with the glaze and finish with a coffee bean..